What You Need to Know
The process involves cracking open shea nuts, removing nut pulp through winnowing or hand-sorting, mixing with water, soaking, heating, skimming or pressing, washing, and drying to produce high-quality shea butter. The extraction process involves the separation of the butter from the nut pulp and water through various mechanical and thermal methods.
Steps
- 1.
Tuo Zaafi (Ghana): Used as finishing fat for the dish
- 2.
Maafe (Senegal): Base fat for the peanut stew
- 3.
Fufu (Nigeria): Greasing agent during preparation
The Science
Primary Reaction
lipid extraction